How to Make Delicious Pudding in a Microwave

Once you've made dry pudding mixes, you can make pudding anytime you have two cups of milk available. It will take some time for the pudding to chill, but if you like it warm like I do, you can have puddin' in about 10 minutes. Yum!

You need:
dry cornstarch pudding mix (see my article: http://www.bukisa.com/articles/43953_make-your-own-dry-pudding-mix or http://www.ehow.com/how_4844970_dry-pudding-mix.html)
Milk
Vanilla
4 cup glass measuring cup (pyrex or other heatproof)
4 ramekins

To make Vanilla Pudding with the mix:
Microwave method
Measure 2 cups of milk (whole, 2 percent, skim) into a 4 Cup heatproof glass measuring cup.
Add 1/2 cup of the dry vanilla pudding mix.
Stir (don’t worry about getting it smooth yet, just get the dry ingredients wet)

To make Chocolate Pudding with the mix:
Measure 2 cups of milk (whole, 2 percent, skim) into a 4 Cup heatproof glass measuring cup.
Add 3/4 Cup of dry chocolate pudding mix
Stir (don’t worry about getting it smooth yet, just get the dry ingredients wet)

To make Butterscotch/Caramel Pudding with the mix:
Measure 2 cups of milk (whole, 2 percent, skim) into a 4 Cup heatproof glass measuring cup.
Add 2/3 cup of the dry butterscotch pudding mix.
Stir (don’t worry about getting it smooth yet, just get the dry ingredients wet)

…Continue – for all pudding flavors…

Put in the microwave and heat on 50% power for 5 minutes. Stir well at this point. The mix will be completely absorbed in the milk, but it will still be quite liquid.
If making Butterscotch pudding, add 2 tablespoons of butter now.
Heat pudding for another 2 minutes at full power. Stir again. It should be getting thicker.
Heat for 1 more minute at full power. Keep an eye on it, don’t let it boil over. It should be very thick now, with a cooked taste. That’s what you’re looking for – that cooked taste that makes it especially yummy.
Add 1 tsp of vanilla to the pudding. Stir well

Pour pudding into 4 ramekins or any small bowls that hold at least 1/2 cup. Put in the refrigerator until set.

I personally like mine warm, but hubby and the kids like theirs cold.
I also love the skin that forms, if you don’t like the skin, put plastic wrap over the top of each pudding.

Hot hot hot! Exercise caution when pouring the hot pudding into the cups, and when transferring the cups to the refrigerator.

Microwave ovens vary. Follow the timing here, but let the taste and consistency of the pudding be your guide.